MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old-California Empanaditas
Categories: Latino, Dairy, Pastry
Yield: 6 Servings
1 c Butter
8 oz Cream Cheese
1/2 ts Salt
2 c Unsifted all-purpose flour
1 lg Egg yolk
2 ts Cream or milk
Beat butter, cheese and salt together in a mixer until
completely smooth and blended. Work in flour to a smooth
dough. (You can use a mixer for this step, too, but
results are superior if you work in the flour with your
fingertips, a fork or rubber spatula).
Flatten dough in foil to form a an 8" X 6" rectangle.
Chill overnight. (You can chill it several days before
using). Remove from refrigerator 8 to 10 minutes before
rolling. (Many recipes suggest a 30 minute wait before
rolling dough, but it's easier to handle when rolled as
cold as possible). Divide dough for ease in rolling and
to insure cold dough.
Keep unrolled portion in refrigerator until ready to
use. Roll on floured pastry cloth with floured rolling
pin or between two sheets of waxed paper. The former is
easier, in my opinion, and I find absolutely no sticking
when I use a pastry cloth and covered pin. I first rub
cloth and pin well with flour, then shake out excess.
When using waxed paper-loosen it on both sides of pastry
several times as you roll.
Shape as directed in specific recipes and chill before
baking. Brush tops (only) of all pastries with egg yolk
beaten with cream.
Bake in moderate oven (350ºF/175ºC).
Recipe from:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)